Instructions
Heat the Milk
In a medium saucepan, gently heat the milk. Add the lemon zest and vanilla sugar. Stir to infuse the flavors.

Whisk Eggs and Sugar
In a bowl, whisk the egg yolks and sugar until pale and fluffy.

Dissolve the Cornstarch
In a separate bowl, mix the cornstarch with 1 tablespoon of cold milk until smooth.

Temper the Eggs
Slowly pour a bit of the warm milk into the egg mixture, whisking constantly. Gradually add the remaining milk while whisking.

Cook the Custard
Return the mixture to the saucepan. Cook over low heat, stirring constantly until it thickens to a custard-like texture.

Add Lemon and Condensed Milk
Stir in the lemon juice and sweetened condensed milk until fully combined.

Finish and Serve
Remove from heat. Pour the custard into serving dishes. Strain through a fine sieve if you want a smoother texture.
Decorate with cinnamon, cocoa powder, or chocolate shavings. Chill before serving or enjoy it warm.

Final Tip
This creamy lemon custard is a versatile dessert. Serve it in small glasses, top with fresh berries or coconut flakes, or enjoy it plain—either way, it’s guaranteed to impress.